SRF Cowboy

CP92

First time trying SRF. Just a prime cowboy. Do it on the egg, a port wine reduction and twice baked potatoes with some smoked gouda. I'll try to remember a finishing shot.

Foghorn

Watching.

lousubcap

Just cook it like any other steak making sure your quick read thermo is ready to nail the desired finish temp.  There will be some decent carryover cooking given the size.  FWIW-

CP92

Came out perfectly mid-rare, although I didn't get an inside shot as I couldn't resist the urge to stanch the last slice before the Mrs could claim it. 

HEAVY salt and pepper then ran the egg up to around 700. About a minute on either side to get a sear. Usually do 3 mins per but glad I checked after 1. Threw a deflector in and shut the vents down. Settled in a little over 300 for about 20 mins.  Pulled at 125. Let rest for 5 and enjoyed.   Awesome steak. I'm sure I'll have another go at them. 

johnmitchell

Justice is done👏👏😋

CP92

That smoke gouda was a nice addition too. 

Ozzie_Isaac

Beautiful!!  That looks amazing.

Ragingirishman2

Great cook, thanks for sharing

JohnnyTarheel

Great cook!!

wps456

That looks awesome! I’ve never tried that method but I may have to on the next round of steaks. I’ve been doing reverse sear here lately and love it. Funny thing is that my teen daughter doesn’t like reverse sear cause there’s no leftover steak juice on the plate for her to drink, lol.

bluebird66

Great looking meal!

CP92

wps456 said:

Funny thing is that my teen daughter doesn’t like reverse sear cause there’s no leftover steak juice on the plate for her to drink, lol.

That's hilarious. I've tried a lot of different ways, but I always come back to this. I have a a sous vide as well, but there is just something about the whole thing that I love. I usually throw a couple of logs of hickory on top of the charcoal and that hard wood adds another level to the crust. 

If you're looking for edge to edge, one of APLs techniques is to do a min flip, do another min, flip, two mins, flip, two mins back on the 2nd side, then a min on the edges. There is also basting in there after this point. I think the science is not shocking the meat for too long and allowing the surface to cool while developing a crust. That is the only reason I checked at 1 min. I honestly wasn't impressed with the crust I developed on this one compared to my other cooks, but it was still a good steak IMO.

Tell your daughter I said she's welcome

Chris

wps456

So I tried your method last night for Father’s Day, did 2 prime ribeyes and 4 filets and they turned out great. I overcooked the ribeyes just a little but they were still good. It was hard to check temps on the slow cook due to different cuts cooking at different rates. I’ve learned to make sure my wife’s is perfect even if mine gets to medium. Doing the temp checks led to some steak juice on the plate but I don’t think my daughter would like me posting videos of her slurping it up, lol!

CP92

That looks awesome. Glad the fam enjoyed it even it your daughter balked at being "proof" that it was done. Yes, different cuts are tough to manage, but wise decision on prioritizing the Mrs' steak. Always sure to ensure continued support!

Regards, Chris